indian vegetables glossary

Indian Vegetables List with Pictures – Glossary of Indian Vegetables

Owing to generations of passed on values, Indian vegetables have always had a prominent place in the diet of the population.

Studies show that an individual needs a minimum of 2-3 cups of vegetables in a day, considering an average of 30 minutes of daily physical activity.
The abundance of vegetables in the Indian market greatly factors in for the ease in which people are able to meet with this daily requirement.

Also Checkout : Glossary of Indian Spices in 11 Indian Languages

India is blessed with a varied agro-climate that supports the growth of different types of vegetables that are rich in multiple nutrients.

You would be amazed to discover the long list of vegetables endemic to India- From Brinjals, Drumsticks, and Bitter gourd (or Karela) to many more!

The Glossary below is not only an exhaustive list of common Indian vegetables but also a guide to Indian vegetable names in English as well as other vernacular languages.

Glossary of Indian Vegetables in English & Indian Languages

EnglishHindiGujaratiMarathiTamilTeluguMalayalam
Amaranth leavesChauli bhaji - चौली भाजी-Lal mathMolaikeeraiTotakuraChuvanna cheera
Ash gourdPetha-पेठाPethaKohlaPoosanikai (Pushini Kaiy)Boodida gummadikayaKumbalanga
Banana flowerKele ka phool - केलेका फूलkela na fulKelfulVazhaipooArati PuvvuPazham Vazhakudappan
BeetrootChukandar - चुकंदरBeetBeetBeetroot kijanguBeetrootBeetroot
Bell Pepper (Capsicum)Shimla mirch - शिमला मिर्चBholak marchuBhopli/bhongi mirchiKudamilagai-Kuda mulagu
Bitter gourdKarela - करेलाkareluKarlaPavara kaiyKakara kayiPavakka
BottlegourdLauki - लौकीor GhiaDudhiDudhi BhoplaSura kaiySorakayaChurakka
Broad beans (fava beans, lima beans, butter beans)Sem ki phalli - सेमकी फली or PapdivalpapdivalpapdiAvara kaiyPedda ChikkuduAmarakka
CabbagePatta gobi - पत्ता गोबी or Bandh gobhiKobiKobiMuttaikosCabbageMuttakoos
CarrotGajar - गाजरGajarGaajarCarrotGajjara gaddaCarrot
CauliflowerPhool gobi - फूल गोबीkoli flowerPhulkobiKovippuCauliflowerCauliflower
Cluster beansGawar ki phalli - गवारकी फलीGavarGavarKothavarangaiGoruchikkuduKothamara
Coconut (fresh)Nariyal - नारियलNaliyerNaralThengaiKobbari KaayaThenga
Colocasia leaves (Taro leaves)Arbi patta - अरबी पत्ताPatraAluchi panaChepankizhanguChemagaddaChembu
Colocasia roots (Taro roots)Arbi - अरबीArviAluChepankizhanguChemagaddaChembu
Coriander leaves (Cilantro)Hara Dhania - हराधनियाKothmir (Dhana)KothimbirKothamalliKothimeeraKothamalli
CornMakkai - मकाई or BhuttaMakaiMakaCholamMokkajonna KandeluCholam
CucumberKakdi - ककड़ी or Kheera - खीराKakdiKakdiVelleri KaiyKheera DosakayaVellarikka
Curry leavesKari patta - कड़ी पत्ताMitho limdoKadhilimbachi panaKaruvepillaiKarivepakuKariveppela
Dill leavesSuva bhaji - सुवा भाजीSava ni bhajiShepuSathakuppi SompaSoya KooraSathakuppa
DrumsticksSurjan ki phalliSaragva ni singhShevgyachya shengaMurungaikkaiMulakadaMuringakayi
Eggplant (Brinjal or Aubergine)Baingan - बैंगनRinganVangaKathirikaiVankayaVazhuthananga
Elephant YamZimikand - जिमीकंद or Suran - सुरनSuranSuranChenai kizhanguKanda gaddaChena
Fenugreek leavesMethi - मेथीMethi ni bhajiMethi bhajiVendayakeeraiMenthi kuraUluva
French Beans (Green beans)Farash beansFansiShravan ghevdaBeansBeansBeans
GarlicLahsun - लहसुनLasanLassunPoonduVellulliVelluthulli
GingerAdrak - अदरकAaduSunthaInjiAllamInji
Green chiliHari mirch - हरी मिर्चLila marchaHirvya mirchyaPachai MilagaiPacchi MirapakayaPachchamulaku
Green onion (Scallian or Spring onion)Hari pyaz - हरी प्याज़Lili DungriKanda pathPallari VengayamVulli KadaUlli Thal
Green peasMatar - मटरVatanaMatarPattaniPachi bataniPattani
Ivy gourdTendli - टेंडलीTindoraTondliKovaikkaiDondakayaKovaykka
JackfruitKathal - कठलPhanasPhanasPala PazhamPanasakaiChakka
Lemon (Lime)Nimbu - निम्बूLimbuLimbuElumichampazhamNimmakayaCherunaranga
Mint leavesPudina - पुदीनाfudinoPudinaPudinaPudina akkuPudinaa
MushroomKhumbhMushroomKhumbhKaalanKukka GoduguKoon
Mustard leavesSarso ka saag - सरसोंका सागRai limbaRai chi paan-Aava aakuKaduguila
Okra (Ladies' finger)Bhindi - भिंडीBhindaBhendiVendaikkaiBendakayaBendakaya
OnionPyaaz - प्याजDungari (Kanda)KandaVengayamUllipayaUlli
Plantain (raw banana)kachha kela - कच्चा केलाKacha kela-VazhaikkaiPachi AratikayaKaya (Nenthrakaya)
PotatoAloo - आलूBatata (Bataka)BatataUrulaikizhanguBangala Dumpa (Alugadda)Urulakhizhangu
PumpkinKaddu - कददूKoluLal bhoplaSeetaphulGummadikayaMathanga
Radish (Daikon)Mooli - मूलीMulaMulaMullangiMullangiMullangi
Ridge gourdTurai - तुरईTuriaDodkaPeerkangaiBeerakayaPeechinga
Shallot (pearl onion)Chota pyaaz - छोटाप्याज or Sambar onionNani dungariChote kandeChina (Sambar vebgayam)UllipaayaCheriya ulli
Snake gourdChirchindaParvalPadvalPudalang kaiyPotlakayaPadavalanga
Sorrel leavesPitwaa-AmbadiPulicha keeraiGonguraGongura
SpinachPalak - पालकPalakPalakPasala keeraiPalakuraPalak cheera
Sweet potatoShakarkandi - शकरकंदीShakkariyaRatalaValli kijanguChilakada DumpaMadhura Kizhangue
TomatoTamatar - टमाटरTametaTamatarThakkaliTomatoTakkali

Types of Vegetables

All Vegetables, or Indian vegetables in this context, are divided into 6 major sub-groups as the following:

1) Leafy: Example – Spinach (‘Palak’)

Source of vitamin: A, B2, B6, C, K
Key Benefits: Contains manganese that helps regulate nervous functions and minerals for a healthy blood pressure. It is also packed with dietary fibers for a smooth bowel movement.

2) Cruciferous: Example – cauliflower (‘Gobi’)

Source of vitamin: B9, C
Key Benefits: Rich in folate (naturally occurring form of B9) and dietary fibers. Contains phytochemicals having great anti-oxidant and anti-inflammatory properties.

3) Edible stem: Example – Asparagus (‘Shatavari’)

Source of vitamin: A, B9, C
Key Benefits: Boosts production of blood cells as it contains minerals like Iron and Manganese. Great source of Dietary fibers.

4) Marrow: Example – Cucumbers (‘Khira’)

Source of vitamin: A, C
Key Benefits: Great supplement of potassium that helps regulate blood pressure. Along with which, Manganese for better brain and neural functions.

5) Root: Example – Potato (‘Aloo’)

Source of vitamin: B3, B6, C
Key Benefits: Abundance of healthy carbohydrates that provide you with energy to perform necessary physical functions. Also, a good source of dietary fibers.

6) Alium: Example – Garlic (‘Lahsun’)

Source of vitamin: B6, C
Key Benefits: Excellent source of minerals like zinc that boost your immunity. Contains compounds of sulfur that are known to prevent many diseases. And, adequate amounts of Manganese and Selenium for regulation of brain functions.

Evidently, vegetables cover an array of essential vitamins and minerals useful for routine body functions.

For clarity in the concept of a wider audience, we have explained the same using a list of Indian vegetables as examples. Vegetable names are supported with their broadly used term in ‘Hindi’ as well!

Why Is It Important To Eat Vegetables

Most Indian vegetables are power-packed with multiple nutrients that not only boost your immunity, but also support day-to-day requirements of functioning. Here’s why your mother has always been adamant on their consumption –

Excellent source of Vitamins

A spectrum of Vitamins from ‘A’ to vitamin ‘K’ present in different vegetables helps keep your teeth, gum, eyes, skin, and various parts of your body happy inside and out.

Rich in Minerals

Vegetables contain different minerals like Iron, Potassium, Manganese, and more. These help in the regulation of various brain and nerve cells along with being incredibly good for your blood cells.

Contain Dietary Fibers

Fibers are essential nutrients most commonly found in plant-based food. Keeps bad cholesterol at bay, lowering the risk of heart diseases. Ensures a smooth digestive system and controls the blood sugar level too.

Great for weight loss

Vegetables are perfect for the diet-conscious as they are low in calories and fats alike. Zero cholesterol is another added positive. Fibers present in the vegetables keeps your stomach full for much longer, helping you eat in moderation.

The A-Z list of vegetables provided in the glossary above will help you identify the ones you have available near you and get you munching on the goodies in no time.

How to sanitize and clean vegetables

Sanitation of vegetables is vital as they pass through multiple hands in their journey from the farm to our plates.

This makes them prone to getting infected from many unknown sources at uncertain points of time.

Hence it is best advised to clean vegetables before consumption. Here are some ways to sanitize your vegetables:

1) Rinse and Rub

Traditional methods never go wrong. A gentle rub with a simple rinse of water is more efficient than you deem it to be.

2) Soak

Soaking is known to help discard the heat principle, a contributing factor to ailments like diarrhea and also skin problems like acne. A 20-minute soak followed by a rinse will do the job.

3) Use tools- Brushes and sponges

Ground vegetables like carrots, radishes, and potatoes can be cleaned using tools like brushes to help remove excess dirt.

4) Electronic Purifiers

They work on the principle of oxidation. By oxidizing residual chemical waste from the surface of the vegetables, and ozone output of 200mg/h, it gets rids of the harmful chemical leftovers.

5) Special Precautions

According to the FDA, Leafy greens must be consumed after the removal of the outermost layers. This is done in addition to the soak and then rinse, as the edible component is always in direct contact with the environment

Indian vegetables are prone to much more dirt with the climate being dusty and multiple exchange of hands due to commonly longer supply chains.

How To Store Vegetables To Keep Them Fresh

Buying vegetables in bulk is tempting and seems like an easier thing to do. But how do you manage their different shelf lives?

Here are tips to store your vegetables that will keep them fresh for longer:

  1. Leafy vegetables – Rinse and refrigerate in Ziploc bags or any sealed plastic eg. lettuce, cabbage, kale, etc.
  2. Root vegetables – Place in a cool and dark spot outside the refrigerator eg. potatoes, garlic, onions, etc.
  3. Delicate vegetables – Like mushrooms, should be stored in paper bags and preferably in the special compartments of the fridge. Avoid mixing with stored fruits.
  4. Canned vegetables – Unopened cans can be stored in a dry place or in the refrigerator, and consumed as soon as possible after opening to ensure fresh taste.

Most Indian vegetables, excluding the root vegetables, stay fresh when kept in the refrigerator and consumed within a week.

Which Is The Healthiest Vegetable?

Browsing through a chart of Indian vegetables that are powerhouses of nutrients, Spinach, undoubtedly tops the list!

Spinach is a leafy vegetable and a great source of different vitamins and minerals.

A cup of spinach is said to have only 7 calories and is said to fulfill 100% of an adult’s daily vitamin ‘K’ requirement.

Health Benefits:

  • Vitamins- A, B9, C, K
  • Minerals- Iron, Magnesium, Calcium
  • Filled with Antioxidants
  • Maintains good heart health and blood pressure

All benefits provided by Spinach are significant in nature, hence, it is commonly known as the ‘Healthiest Vegetable.’

Spinach is one of the most popular ‘superfoods’ when you think of green vegetables’ names.

‘Superfoods’, though have no definite criteria, are mostly plant-based foods that are nutritionally dense and are a key addition to the diet of the health-conscious.

Other such superfoods that are contemporary to spinach and potent contenders of the title of the ‘Healthiest’ include Brussel sprouts, Mushrooms, Beetroot, Greenbeans, and more.

These may not shine in your typical Indian green vegetable list, but are becoming more common in the markets as well as recipes available on the internet!

THE EGGPLANT: King of Vegetables

With a crown on its head and a rich violet skin, the Eggplant is called the ‘King of vegetables’ for all the right reasons.

Eggplant is an English name of the vegetable that is commonly known as ‘Brinjal’.

One serving of the eggplant is only around 27 calories and has the highest nicotine level among all vegetables.

Health Benefits:

  • Promotes good bone health
  • Keeps ones heart healthy
  • Enhances the brain functions
  • Strengthens our blood vessels
  • Helps control diabetes
  • Gets you a healthy skin
  • Boosts immunity
  • Can help reduce edema

Scrolling through a list of vegetables with pictures, the eggplant is bound to stand out as a royal one, with the taste as rich as its beauty.

Conclusion

Needless to say, all Indian vegetables are great sources to not only build immunity, but a healthy mind as well.

A colorful diet is a balanced diet.

While preparing a nutritious diet, sit down with the names of Indian vegetables and their pictures to pick a mix of color to draw out a wholesome meal plan for you and your family!

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